English Muffin Loaf

Source: Fleishmann's Yeast Package

• 5 cups flour
• 1 tbsp. sugar
• 2 tsp. salt
• 1/4 tsp. baking soda
• 2 packages rapid rise yeast
• 2 cups milk
• 1/2 cup water
• cornmeal

Microwave directions:

1. Set aside 1 cup flour.
2. Combine remaining flour, sugar, salt, soda, yeast.
3. Heat liquids until very warm. (125º to 130º).
4. Add wet & dry together, beat well.
5. Stir in reserved flour to make a stiff batter.
6. Spoon into two 8 1/2"x4 1/2" loaf pans that have been greased and sprinkled with cornmeal.
7. Sprinkle tops with cornmeal, cover and microwave on medium (50%) power 1 minute.
8. Let rest 10 minutes.
9. Repeat cooking and resting, allowing dough to double in size.
10. To bake, microwave each loaf separately on high for 6 minutes, 30 seconds.  Surface of the loaf will be flat and pale in color.
11. Allow to rest in dishes 5 minutes; remove and cool.

Regular Oven: Prepare dough using up to 1 cup extra flour to make a very stiff batter. Let rise in a warm place for 30 minutes, and then until double for second rising. Bake at 400º for 25 minutes.  Remove immediately and let cool.